Navaho Indian Fry Bread Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the flavor of the bread.

Water: Combines with the dry ingredients to form the dough.

Vegetable oil: Used for frying the bread, giving it a crispy exterior.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten, giving the fry bread a better texture. If the dough feels too sticky, lightly dust your hands and the surface with flour to make it easier to handle.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a more natural option.

• warm water - Substitute with milk: Using milk can add a richer flavor and make the dough slightly softer.

• vegetable oil - Substitute with canola oil: Canola oil has a similar frying capability and a neutral flavor, making it a good alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier fat option for frying.

• Allow the fry bread to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each piece of fry bread individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.

• Place the wrapped fry bread in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, preserving the bread's texture.

• Store the container or bag in a cool, dry place if you plan to consume the fry bread within 1-2 days. For longer storage, place it in the refrigerator, where it can last up to a week.

• For freezing, ensure the fry bread is wrapped tightly to prevent freezer burn. You can also use a vacuum sealer for optimal results.

• Label the container or bag with the date of storage to keep track of freshness.

• When ready to use, thaw the fry bread at room temperature or in the refrigerator. Avoid microwaving to thaw, as this can make the bread chewy.

• To reheat, place the fry bread in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm and crispy. Alternatively, you can reheat in a skillet over medium heat for a few minutes on each side.

• Enjoy your Navaho Indian fry bread with your favorite toppings, such as honey, powdered sugar, or savory fillings.

• Oven method: Preheat your oven to 350°F (175°C). Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm and crispy.

• Microwave method: Place the fry bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds. Check and add more time if needed, but be cautious not to overheat as it can become chewy.

• Stovetop method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter to the pan. Place the fry bread in the skillet and heat for 1-2 minutes on each side until warmed through and slightly crispy.

• Toaster oven method: Preheat your toaster oven to 350°F (175°C). Place the fry bread directly on the rack or on a baking sheet. Heat for about 5-7 minutes until warm and crispy.

• Air fryer method: Preheat your air fryer to 350°F (175°C). Place the fry bread in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the baking powder and salt.

• Wooden spoon: Helpful for mixing the ingredients together until a dough forms.

• Clean surface: Needed for kneading the dough until it becomes smooth.

• Kitchen towel: Use this to cover the dough while it rests for 10 minutes.

• Frying pan: Required for heating the vegetable oil and frying the dough discs.

• Thermometer: Useful for ensuring the oil reaches the correct temperature for frying.

• Tongs: Handy for flipping the dough discs in the hot oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried bread.

• Rolling pin: Optional, but can be used to flatten the dough balls into discs more evenly.

Prepare ingredients ahead: Measure and mix the dry ingredients in advance to save time when you're ready to cook.

Use a stand mixer: Let a stand mixer do the kneading for you, freeing up your hands for other tasks.

Preheat oil: Start heating the vegetable oil while the dough rests to ensure it's ready for frying.

Batch frying: Fry multiple dough discs at once to speed up the cooking process.

Rest dough properly: Allow the dough to rest while you prepare other components of your meal.